This started out as a recipe that caught my eye while scrolling through Facebook. Typically when a recipe uses the word “crack” in the title, it means that it is deliciously addictive. So when I came across a recipe for Slow Cooker Cream Cheese Crack Chicken from Plain Chicken, I had to stop and take a look. What’s not to love: chicken, cream cheese, and bacon. Yes, those are all great things, but not very healthy. I noticed a lack of vegetables besides the tomatoes, which of course will be swapped out. The cream cheese will be swapped out for a vegan variety. The sodium is sky high too. So this recipe will need a total makeover. However, I want this to live up to the “crack” in the original title. I want this to be addictive, but healthy. Here are the original stats:

Here’s what I changed:

• I swapped out the canned corn for frozen to lower the sodium.
• I swapped out the chicken broth with low sodium vegetable broth to lower the sodium and make it vegetarian.
• I am replacing the ranch seasoning mix with a homemade spice mix to lower the sodium.
• I replaced the cream cheese with a vegan variety to replace the dairy.
• I deleted the tomatoes and replaced with red bell pepper and fresh jalapeno to remove the tomatoes and increase the vitamin C.
• I replaced the chicken with tofu to make it vegetarian.
• I increased the servings to 10 to decrease the calories.
• I reduced the cheddar cheese to half the amount to lower the calories.

Here are the updated stats:

Here is the final recipe:

Slow Cooker Vegan Cream Cheese and Crack Tofu and Beans

Serves 10

Ingredients: